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Challenge Recipes

Get Your Yogurt On!

Daring Cooks
July 2013

Howdy, Cher here, from The Not So Exciting Adventures of a Dabbler. I started with the Daring Cooks late in 2011 and it has been loads of fun. I am both tickled and nervous to be hosting this month’s recipe challenge. When Lisa asked me if I would be interested in hosting, there was really only one choice in my mind: yogurt. I started making yogurt a couple of years ago after I realized that I didn’t like the ingredient list of most store yogurts – and that the yogurts that weren’t filled with “all that stuff” were crazy expensive. At first, I was discouraged because I thought that I would have to buy an expensive incubator; but after researching for a while, I discovered how simple it could be.

So, let’s do this thing!

Download printable file HERE

Life of Pie

Daring Bakers
June 2013

Hi! I'm Rachael from pizzarossa and I'm thrilled to be your host for the June Daring Bakers' challenge! This month, we're all about pie. Sweet pie, to be precise. I'm giving you four delicious treats to choose from (or you can make all four, if you like!) - Momofuku Milk Bar's (in)famous Crack Pie; a rich, smooth and utterly indulgent French Chocolate and caramel tart; and two slightly healthier but no less scrumptious options, an Italian Crostata di Marmellata and a traditional Grandma-style Double crust apple pie.

Bon Appetit says about Crack Pie, "Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop." A thick, chewy crust filled with an outrageously sweet gooey filling, it's a wicked sugar-rush. You'll want small servings!

Download printable file HERE

MEATBALLS AROUND THE WORLD

Daring Cooks
June 2013

Hi there! We are Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood. We are twin sisters who share a love of food, but who have very different cooking styles. Ruth keeps a vegetarian home while Shelley is a carnivore through and through. Despite our differences, we both love all aspects of food – eating it, preparing it, and sharing it with the people we love.

For this month's challenge, we wanted to do something a little bit different.

So many of the challenges this year have helped us learn skills or techniques that are pretty specialized - and that have proven to be very challenging.

Download printable file HERE

SWEDISH PRINSESSTÅRTA!

Daring Bakers
May 2013

Hi! I’m Korena from Korena in the Kitchen. One of the reasons I started writing a food blog was so I could join the Daring Bakers, so needless to say I am pretty excited to be hosting a challenge. The recipe I’m sharing this month is the Swedish Prinsesstårta, or princess cake. I first discovered this cake when I saw a picture of it posted on Facebook. I can never pass up a pretty cake, and the domed shape and green marzipan covering had me intrigued. And what’s not to like? Layers of light sponge cake, raspberry jam, and vanilla custard/pastry cream, topped with a mound of fluffy whipped cream, covered in green marzipan, and garnished with a marzipan rose. (Don’t worry, if you don’t like or don’t eat some of those components; I’ve given some alternatives). But what I really wanted to know was what did it have to do with princesses and why was it green?

Download printable file HERE

En Croute

Daring Cooks
May 2013

Hi everyone! On the internet I am known as Monkey Queenand can be found at Don’t Make Me Call My Flying Monkeys. I have been with Daring Kitchen since January 2011 and have loved every minute of the time I have spent trying to leave the ordinary world of cooking and adventure far afield to push the boundaries of what I know. I grew up in a home where my mother cooked because she had too and not necessarily because she enjoyed it. As an adult, I learned that I enjoyed food more then I originally thought growing up and I began my quest to understand how food was put together and the many tastes that I had never encountered.

This month, I wanted to jump into something that could be as complicated or as simple as you choose and a challenge that could include the younger members of your family. To accomplish this, I choose “En Croute” as the challenge.

Download printable file HERE

Savarin

Daring Bakers
April 2013

Ciao I’m Natalia of Gatti Fili e Farina. I’m a textile conservator, wife, mother of two, cat lover, crocheter and on and on but since I was a kid I have always been deeply in love with baking and, obviously, baked treasures!
I must tell you that I started blogging to participate to The Daring Baker’s group, thanks to the help of Enza of Da grande who taught me many things about blogging; so it goes without saying how very honored I am to host this challenge ! I really hope you enjoy my choice the recipe I chose is Savarin: a yeasted cake made with the same dough as Rum Baba who has its controversial origins in the Polish Babka. Apparently, in the eighteen century the recipe traveled with the exiled Polish king Stanislas who once soaked a dried Babka in an alcoholic solution creating what is now known as Baba au Rhum.

Download printable file HERE

Make No Bones About It! Chicken Ballotine

Daring Cooks
April 2013

Hi, everyone! I'm Lisa from the blog Parsley, Sage and Sweet. Are you ready to get really DARING? Well, I've got the challenge for you, and although it may seem daunting, it really isn't because once you do it once, you'll want to do it again and again, and you'll get better and better at it. It's also a rewarding skill that you'll have in your culinary arsenal forever. We're going to debone a whole chicken, stuff it, tie it, then roast it to create a Chicken Ballotine also known as a Ballotine of Chicken also known as a Poule en Saucisse. You may have also heard of a Chicken Galantine, The difference between a Chicken Ballotine and a Chicken Galantine is the cooking and serving method. Galantine is a deboned, stuffed chicken that is tied, rolled in a cloth, simmered in stock or braised, then served cold . It's commonly stuffed with forcemeat. If you'd prefer to poach your chicken, by all means, go right ahead, but I'm only providing the recipe for Chicken Ballotine, which is tied and roasted. However, I have linked a Chicken Galantine recipe at the end of this post.

So, exactly what is a Ballotine? The definition of Ballotine, according to Larousse Gastronomique is ; Meat, fowl, game or fish which is boned, stuffed and rolled into a bundle.

Download printable file HERE

HIDDEN VEGGIES!

Daring Bakers
March 2013

Hello! I’m Ruth and I blog at Makey-Cakey. As well as being a very enthusiastic (and sometimes haphazard) cook and baker, I’m also Mum to 2 year old Mini-M who we can all thank / blame for being the inspiration behind this challenge.

This month I am challenging you all to get creative with hidden veggies by baking them into a sweet treat of your choice. I have to confess I started experimenting sneaking unexpected vegetables into my cakes to encourage Mini-M to eat that least popular of toddler foods... spinach! Since then I’ve baked my way through carrots, beetroot, parsnips, kidney beans, mashed potato, more spinach, kale - the list goes on. But the amazing thing is that the results have tasted fantastic which is why I’m encouraging you, fellow DBers to get creative too.

Download printable file HERE

Let's Get Cheesy!

Daring Cooks
March 2013

Hello everyone! My name is Sawsan from the chef in disguise. I have been a member of the daring kitchen since March 2011 and it has been a wonderful pleasure to belong to this group of amazingly talented, supportive and creative people. I am thrilled to be your host this month. I chose to challenge you guys to make cheese. A process, I know, many of you daring cooks have at least been curious about. So how about taking on this challenge and taking cheese making off your (things I want to try list)?
If you have never made cheese before I advise starting out with simple easy cheeses, like ricotta or labneh that will give you an idea about basic concepts in cheese making like curds, whey, straining. It will also give you more confidence in your cheese making skills and enable you to tackle more complicated cheeses like goat cheese, feta cheese and mozzarella.

Download printable file HERE

CRISP CRACKERS AND FLATBREADS

Daring Bakers
February 2013

Hi, I am Sarah from All Our Fingers in the Pie. I am so excited about this challenge with The Bakers! I can hardly wait to see what ideas you all come up with. I have been on a mission to find all the crisps recipes that I can because they make lovely hostess gifts and healthy nibblies to have in your kitchen.

Download printable file HERE

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